CHINESE CHICKEN SALAD
Recipe video above. This one is all about the fabulous Asian Dressing and the slaw-type shape of the ingredients. Don't skip the crunchy noodles, they totally make this! Alternative Dressing: standby Asian Sesame Dressing (keeps for weeks).
Provided by Nagi | RecipeTin Eats
Categories Salad
Time 15m
Number Of Ingredients 15
Steps:
- Combine the Dressing ingredients in a jar and shake. Set aside for 10 minutes or so for the flavours to meld.
- Place the Salad ingredients together in a large bowl along with half the crunchy noodles. Drizzle over dressing then toss. (Note 4)
- Divide between serving bowls. Top with more crunchy noodles and a good sprinkle of sesame seeds. Serve immediately!
Nutrition Facts : ServingSize 320 g, Calories 412 kcal, Carbohydrate 17.3 g
CHINESE TURKEY PASTA SALAD
"This colorful palate-pleasing salad is ideal for weddings, luncheons and birthday parties," pens Nancy Bergeland from Madison, Minnesota.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4-6 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the turkey and vegetables., In a small bowl, combine the mayonnaise, soy sauce, sugar, ginger and hot pepper sauce. Stir in 1/2 cup cashews. Pour over pasta mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving. Sprinkle with remaining cashews.
Nutrition Facts :
CHINESE NOODLE AND CHICKEN OR TURKEY SALAD
Categories Salad Chicken Onion Pasta Poultry turkey Lunch Peanut Sesame Bon Appétit Dairy Free Tree Nut Free Kosher
Yield Serves 20
Number Of Ingredients 15
Steps:
- For salad:
- Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add sesame oil; toss to blend. Mix in chicken or turkey, onions, cilantro and chilies.
- Cook snow peas in medium saucepan of boiling salted water until just crisp-tender, about 1 minute. Drain. Rinse with cold water to cool; drain well. Mix into salad.
- For dressing:
- Combine soy sauce, peanut butter, vinegar, sesame oil and sugar in processor; blend until smooth.
- Pour dressing over salad and mix with hands to blend well. (Can be prepared 1 day ahead. Cover and refrigerate.) Line large platter with Napa cabbage leaves. Mound salad over and serve.
CHINESE CHICKEN SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.
- Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.
- Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.
RICE NOODLE & TURKEY SALAD WITH LIME-CHILLI DRESSING
Lean turkey mince is low in fat - serve with noodles, vegetables, herbs and a Vietnamese-style vinaigrette for a low-calorie lunch
Provided by Jennifer Joyce
Categories Lunch, Main course
Time 30m
Number Of Ingredients 12
Steps:
- Pour boiling water over the noodles and allow to sit for 5 mins. Drain, rinse under cold water and put in a large bowl, along with the chilli, carrots, onion and herbs.
- To make the lime-chilli dressing, mix all the ingredients together in a small bowl or a screw-top jar.
- Heat a non-stick frying pan or wok over a high heat until extremely hot. Lightly coat with oil and fry the turkey until nicely browned, breaking into chunks as you go. Add the noodle mixture, pour the dressing over the salad and mix well.
Nutrition Facts : Calories 298 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 1.8 milligram of sodium
CHICKEN NOODLE SALAD
Get ready to make all sorts of friends when you bring a big bowl of this Asian chicken noodle salad to the next big cookout. The only folks you might scare away are the ones who brought regular pasta salads. There's just something delightfully addictive about this special combination of cold and spicy. This recipe is the perfect catchall for all those summer vegetables we're supposed to be eating more of, as well as any dry leftover chicken you have around.
Provided by Chef John
Categories Salad 100+ Pasta Salad Recipes Spaghetti Pasta Salad Recipes
Time 2h35m
Yield 4
Number Of Ingredients 17
Steps:
- Whisk garlic, rice vinegar, soy sauce, fish sauce, brown sugar, Sriracha, hoisin, and sesame oil together in a mixing bowl for the dressing.
- Tear chicken apart into strands similar in width to the spaghetti. Refrigerate until ready to use.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse with cold water.
- Transfer spaghetti to a mixing bowl; add the chicken, carrots, bell pepper, and green onions. Pour in the dressing and toss by hand until well combined. Seal the surface of the salad with plastic wrap and refrigerate, tossing occasionally, for 2 to 12 hours, the longer the better.
- Add peanuts, basil, mint, and cilantro to the salad. Toss well; taste and adjust for seasoning.
Nutrition Facts : Calories 441.3 calories, Carbohydrate 64.5 g, Cholesterol 18.4 mg, Fat 12 g, Fiber 5.5 g, Protein 20 g, SaturatedFat 1.8 g, Sodium 1543.2 mg, Sugar 16.1 g
ASIAN-STYLE WILD RICE AND CHICKEN OR TURKEY SALAD
Plan ahead the salad needs to chill for about 2 hours before serving. This will serve 3-4 people but can easily be doubled
Provided by Kittencalrecipezazz
Categories Chicken
Time 3h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- For the dressing; whisk all ingredients together until the sugar is completey dissolved; let stand at room temperature for 45 minutes to blend flavors (or chill overnight) before using.
- For the salad; Place the cooked wild rice, cooked chicken or turkey, water chestnuts, chopped onion, celery and snow peas in a large glass salad bowl; toss to combine.
- Pour the dressing over; toss to combine well and chill for about 2 hours.
- Just before serving, toss again and season with salt and black pepper.
- Sprinkle with crispy noodles and green onions.
- Delicious!
Nutrition Facts : Calories 497.3, Fat 32.3, SaturatedFat 5, Cholesterol 52.5, Sodium 876.2, Carbohydrate 29.9, Fiber 3.1, Sugar 6.4, Protein 23.4
SPICY ASIAN NOODLE AND CHICKEN SALAD
Provided by Pam Norby
Categories Salad Food Processor Chicken Ginger Pasta Vegetable Quick & Easy Lunch Buffet Peanut Cilantro Soy Sauce Bon Appétit Wisconsin Tree Nut Free
Yield Makes 4 main-course or 8 side-dish servings
Number Of Ingredients 13
Steps:
- Combine peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, and 3 tablespoons broth in processor; blend until smooth. Season dressing to taste with salt and pepper.
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water to cool and drain again. Transfer pasta to large bowl. Add chicken, carrots, green onions, bell pepper, and cilantro; toss to blend. Pour dressing over and toss to coat, adding more broth by tablespoonfuls if dressing is too thick. Season salad to taste with salt and pepper.
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- In a large bowl, add all the veggies, chicken and the crunchy fried noodles. Pour the dressing and toss well. Serve immediately.
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